Braised With Onions

Preparation:

Preparation: Stuff the meat with the bacon cut into sticks and tie it with white kitchen string. Put the not too finely chopped onions in a saucepan and place the meat roll on this base. Do not add more seasoning. Cook in a covered container and on a very low heat for 2 abundant hours. After an hour, turn the meat over, salt it and pepper it abundantly as the onions are quite sweet and their flavor needs to be strengthened. Stir them occasionally to prevent them from sticking to the bottom. When cooked, remove the meat, remove the string, cut it into slices that are not too thick and arrange them slightly overlapping on a warm serving dish. Cover them with the onion sauce which, if desired, you can first pass through the mill to make it more homogeneous in consistency. Serve hot. You can accompany it with a soft polenta. Accompanying wines: Valtellina Superiore Inferno DOC, Chianti Rufina DOCG, Aglianico Del Vulture DOC.